Layer into a ceramic crock or other food grade container.
Sprinkle salt between layers.
Push each layer down so the cabbage is compacted.
Cover with a clean cloth, check daily to make certain liquid starts to cover all cabbage.
Place a clean weight on top. Keep covered with cloth.
Check every few days to remove and scum or mold.
You can begin tasting kraut after a week. The longer it keeps, the stronger it gets.
Notes
My sauerkraut took about 4 weeks to ferment. Store in glass jars in the refrigerator. This recipe can be adjusted using a smaller cabbage or a much larger one.